Khao Soi

Khao Soi Chicken, Queen of the North

This is one of my favourite Thai foods and is a signature Northern Thai dish. I’m living in the UK and find it hard to find authentic ingredients from Thailand. So today I will tell you my secret of how to cook Khao Soi Chicken like we serve in Northern of Thailand, but using ingredients you can find easily in the UK. 😀

Ingredients (Khao soi paste)
พริกแห้งแช่น้ำ 1 handful.
หอมแดง 4 shallots.
กระเทียม 6 cloves.
ผิวมะกรูด 1/2 tsp.
ข่าหั่น 1 tbsp.
ตะไคร้ 1 stalk.
รากผักชี 1 root.
กระชาย 4 pieces.
ขมิ้น 1 tsp.
ผงกะหรี่ 1 tsp.
กะปิ 1 tsp.
เกลือ 1 tsp.

Put everything into the blender (or mortar).
Blend it well until it becomes paste.

Ingredients (Khao soi)
Khao soi noodles (to boil) 50-60 g.
Khao soi noodles (to fried) 30 g.
Khao soi paste 1-2 tbsps.
Chicken 30-50 g.
Coconut milk 150 ml.
Fish sauce 1 tbsp.
Palm sugar 1 tsp.
Lime 1 piece.
Coriander / Green onion (garnish)
Shallot, Chili oil, Pickled cabbage (side)

Instructions
Put coconut milk into the pot, heat up the milk for 1 minute, then put all the paste in and stir well.
Put chicken into the curry and then add seasonings ; fish sauce, palm sugar. Mix well.
Boil the noodles in another pot (boiling water) and lay the boiled noodles in the bowl.
In the wok, add half litre of oil, heat it up and fried noodles until it’s crispy.
Pour the curry into the bowl (on top of boil noodles) and put some crispy on top again.
Garnish it with chopped shallots, coriander, green onion and a piece of lime.